Ingredients
- 1/3 pound ground beef (85% lean)
- 1/4 small onion
- 3-4 big mushroom slices
- Swiss cheese (Emmentaler or gruyère)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Worcestershire sauce
- 1 Kaiser roll
- Olive oil
Instructions
We'll go with the one pan approach here, but you could easily use a second one to cook the burger. Slice the onion into thin strips, and cut the mushroom into more easily handled pieces. Heat olive oil in an oven-safe pan. Saute the onions and mushrooms until onions become soft and a little brown. Set these aside.
Fire up the broiler and make sure the rack is as high as it goes. Mix the salt, pepper, and Worcestershire into the meat. Form into a patty 3-4 inches in diameter, to fit your roll. Burgers tend to reduce in diameter and increase in thickness as they cook, so make it a little thinner than you want it to turn out. Put the patty in the pan, and broil for 4 minutes. While this is happening, you can slice the cheese. Cut enough to make a thin layer over the top of the burger.
Flip the burger over, and cook about 3-4 more minutes. When you have about a minute to go, take the pan out, cover the burger with cheese, and put it back under the broiler. Slice the roll in half, and toast in a toaster oven for a few minutes. When done cooking, place the burger on the toasted bun, top with the onions and mushrooms, and serve with ketchup for dipping.
Flip the burger over, and cook about 3-4 more minutes. When you have about a minute to go, take the pan out, cover the burger with cheese, and put it back under the broiler. Slice the roll in half, and toast in a toaster oven for a few minutes. When done cooking, place the burger on the toasted bun, top with the onions and mushrooms, and serve with ketchup for dipping.
Another easy classic. I like the idea of doing this indoors. I sometime have to raise the boiler pan up by putting it on top of an upside-down plate or a brownie pan to get the patty closer to the broiler heat element. Using the kaiser roll is really the key to getting that fine restaurant flavor for a premium burger. Pretzel rolls are supposed to be good too. My wine recommendation would be a simple red wuth bright flavors like a California Merlot, an inexpensive Spanish red or a Cotes du Rhone. Did you make some roasted potato wedges with this? Mom and I would have done the "major fries". Those are oven roasted potato wedges with the skin on. We toss potato wedges with salt, pepper, olive oil and lemon juice and roast them until light caramelization is reached.
ReplyDeleteLooks delicious. Do you play with "stuffed" burgers much, where you smash two patties together with ingredients between them? It's fun, if nothing else. I made pizza burgers once.
ReplyDeleteTales from the nasty macro-brew side: Genesee, an upstate NY "specialty", just put out a case called the "Heritage Collection" which puts their so-bad-it's-good brews into these adorable little bottles that look like Red Stripe stubbies. With twist-off tops. $6.99 for 12 bottles. Nothing about this marketing strategy makes any goddamn sense to me. If your beer is horrible, why the decorum? If your beer is good, why $6.99? It's the purgatory of beer.
Though I have given the concept a bit of thought, I have not tried making stuffed burgers. I think stilton would make a good stuffing. I'll have to do that sometime.
DeleteGentlemen,
ReplyDeleteThank you for your beer recommendations. It turns out that my local booze-tique has a large selection of beer (at least, it was better than the O, which is the only other store I have been to).
I ended up buying the Fuller's London Pride, I just had my first and it is very good. I will probably try Samuel Smith next time.
Peter